Haven’t meet any one who doesn’t like pizza!!! These days there are so many varieties of pizza crusts – pan tossed, stuffed crust, thin crust to name a few. Thin crust pizzas are all time fav of my family. Talking about the sauces other than the good old marinara we use the pesto, alfredo sauce or the tandoori mayo spread. Now for the topping sometimes we stick to the standard topping like onion, tomato, and bell peppers. Sometimes to make exotic pizza we add roasted veggies, garlic, cilantro and more :).
pizza crust yeast 2¼ tsp
wheat flour 2½ cups
salt ¾ tsp
oil 3 tbsp
lukewarm water ⅔ cup
pesto/marinara/alfredo/tandoori sauce 1/cup
olive oil ¼ cup
Preheat the oven at 425 deg F or set it to the pizza setting for preheat.
Thinly slice all the veggies used for toppings and set aside.
Mix all the ingredients under the “for dough” section to make the dough just before you start to make the pizza. No fermenting is required.
Divide the dough into 4 parts and use some flour for dusting and roll it into a thin circles or oblong shape using a rolling pin.
Place the pizza base on a oil smeared pizza tray or pizza stone.
Smear lil olive oil on the pizza base.
Spread any of the sauces listed, then add the veggies and cheese.
Bake it for 12-15 mins to get perfect restaurant like pizza.
Slice them and enjoy !!
Note: The pizza crust yeast, can be replaced by instant or active dry yeast. When using the instant or active dry yeast we will need to let the dough ferment till it doubles in size for about an 2 hrs